Strawberry ice pops

250 g strawberries

100 ml natural yoghurt , or apple or orange juice

1 teaspoon honey

Whizz up 250g ripe strawberries, 100ml natural yoghurt (or apple or orange juice) and 1 teaspoon honey in a blender or food processor. Taste, and add a little more honey if you think you need to. Divide the strawberry mixture between 4 ice lolly moulds, then pop a stick into each one. Put the ice lollies in the freezer for at least 4 hours or until solid.

Champagne ice lollies
Ingredients
Chopped strawberries, peaches and raspberries
1 bottle champagne or sparkling wine
Sweet strawberries and fizzy champagne are a natural pairing that is only made better when served ice cold.

Preparation

Put the chopped fruit in the popsicle molds and pour the champagne in. Fill until the molds are about 7/8 full. Freeze for at least 3 hours.

To make them look extra fancy, serve them in a glass of champagne or rosé.

Also read: What's on the menu - Summer toasted sandwiches

Gin and tonic ice lollies

600ml tonic water
50g caster sugar
1½ limes, ½ zested and juiced, 1 cut into 8 thin slices
80ml gin
8 cucumber ribbons, peeled from 1 cucumber, seeded middle discarded

Pour the tonic water into a large jug. Add the sugar and stir until dissolved and the tonic has lost its fizz. Add the lime zest and juice, mix in the gin, then pour into 8 x 100ml ice lolly moulds (we used silicone lolly moulds). Freeze for 3 hrs, stirring halfway through, until semi-frozen.
Remove the lollies from the freezer, stir, then push 1 cucumber ribbon and 1 lime slice into each. Push the sticks in, then freeze for another 8-10 hrs until solid. Remove from the moulds to serve.